Abstract/Description

David Yisa of Minna, Nigeria, asks 'how to maintain the natural colour of sun dried tomatoes and peppers, and avoid blackening. We heard of sulphiting, but do not know the amounts to be safe to consumers'.Several practitioners on the Internet...

Notes

David Yisa of Minna, Nigeria, asks 'how to maintain the natural colour of sun dried tomatoes and peppers, and avoid blackening. We heard of sulphiting, but do not know the amounts to be safe to consumers'.
Several practitioners on the Internet suggest the following. Before sun drying the fruit, make a solution of one gallon (4.5 litres) of clean cold water with one tablespoon (tbs) of sodium bisulphite (or 2 tbs of sodium sulphite, or 4 tbs of sodium metabisulphite). Soak the fruit for 5 minutes, rinse in clean cold water, pat dry and lay out for drying. Remember that sun drying will not work well when humidity is above 20%.